Roasted Apricot Yogurt Bowl

It’s always refreshing to try something new in the kitchen and discover what you’ve been missing. We recently learned how to make perfect boiled eggs, for example, and they are 100% better than the over-cooked hard-boiled eggs of our past. Roasting fruit is another technique I’ve recently adopted. Once I started roasting more fruit to soften it for Elsie’s food, I realized just how much the roasting process brings out fruit’s sweetness, be it apples, strawberries, bananas, you name it. So the other day I decided to pop a bunch of apricots into the oven because they were not sweet at all and not enjoyable to eat (which is why I rarely buy them fresh just dried). It turns out that roasted apricots are awesome, and this simple change means I’ll be eating a lot more apricots going forward!

For starters, I pureed my roasted apricots and then swirled them into yogurt for breakfast — an easy win to get out of a breakfast rut. I’m thinking they’d also transform oatmeal and ice cream, make a tasty salad dressing, and be a delicious glaze for chicken…I have so many ideas. Whether you love apricots or have been on the fence about them like I have, give roasting them a try!


10 apricots, halved and pitted
Greek Yogurt
Granola, homemade or your favorite brand


1. Preheat oven to 400 degrees. Place the apricot halves cut side up on a baking sheet lined with parchment paper. Roast for 20 minutes.
2. When the apricots have cooled, placed them in a food processor and drizzle with honey to taste (more if you like them sweeter, less if you like them more tart). Puree until smooth.
3. Scoop your yogurt into a bowl and layer with apricot puree, swirling to combine. Top with extra roasted apricots (if desired) and granola. Drizzle with extra honey.

*Store any leftover roasted apricots (halves or pureed) in a jar in the refrigerator.

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